Category: Press

3D-Printed Wagyu Beef Advances Food Tech to a New Level

Japanese scientists just created the world’s first 3D-printed wagyu beef. Osaka University researchers used real bovine cell fibers from muscle, fat, and “vessel” cells to bioprint an identical replica of traditionally-farmed beef steak. Wagyu (loosely translated as “Japanese beef”) comes from one of four specific cattle breeds. It also features a distinctive fat marbling (known

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CULT Food Science Makes Strategic Investment in Biftek

Advances CULT’s Mission of Building a Focused Portfolio of Global, Innovative, and Early-Stage Cultivated Meat and Cultured Dairy Companies VANCOUVER, BC, Aug. 30, 2021 /CNW/ – CULT FOOD SCIENCE CORP. (the “Company” or “CULT”), a Canadian-based investment platform with an exclusive focus on investing in cultivated, lab-grown, meat and dairy assets, is pleased to announce that it has completed a

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Is Singapore poised to become Asia’s hub for alternative protein?

Singapore is the first country in the world to approve cell-based meat, but that’s just one of the five reasons why the city-state is well-positioned to provide an enabling environment for food tech innovators to thrive. Eat Just’s lab-grown chicken bites GOOD Meat. Singapore is the first country in the world to approve the sale of

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How Would You Like Your Wagyu Beef? 3D-Printed, Cell-Cultured, or Plant-Based?

Scientists from Osaka University claim to have created the world’s first 3D-printed wagyu beef in Japan this week, using bovine satellite cells and adipose-derived stem cells isolated from Wagyu cows to 3D-print a realistic steak piece containing muscle, fat, and blood vessels. Wagyu can be translated literally to “Japanese cow,” and is famous around the globe for its high

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